Sous Vide Octopus Tentacle

6h 45m Octopus tentacle with Greek Salad and Gremolata

Author

Peter Dunkin

Snow Skier, Wine lover, Motorbikes Foodie Amateur cook of no repute Lover of razor sharp knives! I have no time for bad coffee Melbourne, Australia.

Prep Time: 00:00

Recipe Time: 06:45

Temperature : 179.6F / 82C

Ingredients

• Octopus Tentacle
• Tomato
• Lebanese Cucumber
• Kalamata Olives
• Red Onion
• Red Capsicum (Red Pepper)
• Greek Fetta
• Dried Oregano
• Flat Leaf Parsley
• Garlic Clove
• Lemon Zest

Directions

1. Set your Anova Sous Vide Precision Cooker to 82ºC / 179.6ºF
2. Bring pot to a rapid boil Blanch Octopus for 5-7 minutes Remove and immerse in an ice bath. Allow to cool to the touch
3. Bag the Octopus with a splash of Kalamata Olive Oil and a pinch or two of salt Place in waterbath
4. Prepare Greek Salad to liking For Gremolata, use Flat Leaf Parsely, Garlic Clove and Lemon Zest Chop Parsley until nearly fine Using a Microplane, grate garlic over top of Parsley Without cleaning, use the same Microplane to zest lemons. This will help to remove any Garlic taint from the Microplane and capture all leftover garlic
5. Prepare grill or pan as hot as possible. Ideally use a charcoal grill for best results. Make sure it's HOT HOT HOT!!!

Char grill or pan

1. When ready, remove octopus from bag, pat dry with paper towel. Char grill or pan for 3 minutes each side or until charred and golden. Slice and serve.